Pico de Gallo
This Pico de Gallo recipe is a fresh salsa that’s ideal for serving as a condiment with Mexican, Tex-Mex and Southwestern food. It’s delicious eaten on salads, tacos, enchiladas, fajitas or enjoy it with tortilla chips as a dip with a side of guacamole. It’s packed with flavor and healthy to boot, it doesn’t get any better than that.
Easy Pico de Gallo Recipe
I make pico de gallo year-round since we are fortunate to have access to quality fresh produce anytime of year. I wouldn’t dream of hosting a fiesta without it on the menu. Another vegetable packed condiment you’ll love is this Cowboy Caviar that goes with a myriad of Mexican dishes and entrees. Whip-up a batch of fresh pico de gallo and it’s guaranteed to disappear in no time flat. How to make simple Pico de Gallo: (Scroll down for full printable recipe.)
- Dressing – In a mixing bowl whisk together the lime juice and seasonings.
- Tomatoes – Dice the tomatoes and onion. Add to the bowl.
- Jalapenos – Use a spoon to remove the membrane and seeds from the jalapeno then finely dice. Add to the bowl with the chopped cilantro.
- Combine – Stir until all of the ingredients are combined. Season with freshly ground black pepper and additional salt, if needed.
- Chill for at least 2 hours before serving.
How to Make the Best Pico de Gallo Recipe
This fresh salsa recipe features simple fresh flavors that compliment any dish. It can be easily doubled or downsized, whatever the size of the crowd you’re feeding. It’s so scrumptious and good for you.
- Ingredients you’ll need to make fresh Pico de Gallo: Roma tomatoes, white or red onion, jalapeno peppers, fresh cilantro, lime juice, lemon pepper, garlic salt and black pepper.
- Kitchen gadgets you’ll need: A sharp knife and chopping board, a medium size mixing bowl, teaspoon, a large spoon for stirring and measuring spoons.
- Choose tomatoes that are ripe, free of blemishes, red in color and firm when gently squeezed. Soft tomatoes will break down more quickly and become mushy when combined with the lime juice.
- You should always take care when working with jalapeno peppers. Use the tip of a spoon to remove the membrane and seeds. Leave some of the seeds if you like to walk on the spicy side.
- Wash your hands thoroughly after touching fresh jalapenos.
- The ingredients in this recipe will easily double or triple, if you need a larger batch.
- If your prefer, you could use cherry tomatoes in this recipe. This is especially delicious when you plan on using it on salads.
- You can expand the flavor profile of this easy pico de gallo recipe using poblano peppers in place of jalapeno peppers or add serrano chiles to the mix. For a milder flavor, use green bell peppers or use less jalapeno pepper.
- People tend to either love or hate cilantro. There seems to be little middle ground on this fresh herb. We’re in the love category and I can’t imagine making pico de gallo without it. That being said, you could omit or replace it with the same amount of chopped flat leaf parsley.
- Make this easy pico de gallo several hours or up to one day in advance and store chilled in the refrigerator in an airtight container.
- Store leftover pico de gallo in the refrigerator for up to 3 days.
Main Dishes to Serve with Pico de Gallo
Are you planning a homestyle fiesta soon? There’s nothing like setting up a taco bar or a build your own nachos bar for a fun interactive meal. You may also like to try these Southern style recipes for your family fiesta night straight from my kitchen to yours:
- Use this fresh pico to garnish this Chicken Taco Green Chile Cornbread.
- Make easy Sheet Pan Steak Fajitas with bell peppers and onion made in the oven.
- Grab a bag of chips and start dipping this Mexican Fiesta Dip.
- Treat the family to Sheet Pan Chili Lime Chicken Fajitas for supper.
- Copycat Taco Bell Mexican Pizzas.
- You may also love this Grilled Corn Salad for dipping or as a topping for tacos.
- Take taco night to another level with these stuffed Taco Potatoes.
- You might also like to try making your own Homemade Tortillas like this recipe from Mom on Timeout.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Pico de Gallo
Ingredients
- 1/4 cup fresh lime juice
- 1/2 tsp garlic salt
- 1/4 tsp black pepper to taste
- 1/4 tsp lemon pepper
- 4 large Roma tomatoes or 3 medium fresh firm garden tomatoes
- 1 medium-large jalapeno pepper seeded and finely diced
- 1/4-1/3 cup chopped cilantro
- 1 small white or red onion finely diced
Instructions
- In a mixing bowl, whisk together the lime juice, garlic salt, black pepper and lemon pepper.
- Dice the tomatoes and red onion and add to the bowl.
- Use a spoon to remove the membrane and seeds from the jalapeno then dice. Add to the bowl along with the chopped cilantro. (For added heat leave some of the seeds in the mix.)
- Stir gently to combine. Cover and chill for 2 hours.
- Serve with tortilla chips, tacos, enchiladas, salads, burritos or any of your favorite Mexican entrees.
You said, “Store leftover pico de gallo in the refrigerator for up to 3 days.” Never heard of such a thing! Sounds like saying leftover bacon. 🙂
I hear ya, this never lasts long at our house either! However, for those who may be cooking for 2 or party planning it’s important information to know. ☺
Really good recipe! 🤗
Thank you Daniela!